html xmlns:og='' xmlns:expr=''> Lounging at the Waldorf: Apple Strawberry Crumble


Saturday, June 9, 2012

Apple Strawberry Crumble

On Tuesday, the Kitchn posted a piece entitled How to Make Fruit Crumble with Any Kind of Fruit. I decided to take on this challenge not because I didn't believe them but because I had a bunch of apples and strawberries that needed to get eaten.

I've made plenty of crumbles in my time and the only thing that didn't look familiar in The Kitchn's recipe is the use of baking powder. I'm not sure why you need it as baking powder is for increasing volume in something like a cake or a muffin. But because this crumble tastes like a million bucks, you won't get any arguments out of me.

Their recipe conceives of many different options giving it an if this then that feel.  Will you opt for rhubarb or peaches? Does that require one tablespoon of cornstarch or three?  I mixed and matched and this is what I came up with. What will you do?

Apple Strawberry Crumble

Apple Strawberry Crumble

5 cups apples
1 cup strawberries
¾ cup sugar
Juice from ½ a lemon
1 tablespoons cornstarch
½ teaspoon cinnamon
½ teaspoon ginger

1 cup all-purpose flour
½ cup sugar
¼ cup oatmeal
½ cup slivered almonds
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
8 tablespoons butter, softened

Chapter 1
Heat oven to 375°F.
Dice fruit into bite-sized pieces.
Toss fruit with sugar, lemon juice, cornstarch, cinnamon, and ginger.
Pour the fruit filling into the baking dish.

Chapter 2
Thoroughly mix the flour, sugar, cinnamon, baking powder, and salt.
Break the butter into a few large pieces and toss these in the dry ingredients.
Using your fingers, a fork, or a pastry cutter, work the butter into the dry ingredients until large heavy crumbs are formed.

Chapter 3
Pour the crumble topping evenly over the fruit.
Bake for 30-35 minutes until the fruit juices are bubbling around the edges of the pan and the topping is firm to the touch.

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